Vegan Stuffed Tomatoes With Rice and Veggies

Stuffed tomato

Salvatore Massara / EyeEm / Getty Images

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings

A homemade vegan stuffed tomato recipe filled with a rice and veggie mixture and topped off with a bit of vegan cheese. Vegan stuffed tomatoes can be served as an appetizer, side, or main dish. It's a great way to use up leftover rice.

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1/2 medium onion (chopped small)
  • 1/2 green bell pepper (chopped small)
  • 1/3 cup green peas (cooked)
  • 2/3 cup leftover cooked rice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated vegan cheese (any kind plus extra for topping)
  • 4 medium-large tomatoes

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat oven to 375 F.

  3. Prepare tomatoes by slicing a bit off the top, then scooping out the inner pulp.

  4. Place each tomato in a muffin tin, or, slice a bit off the bottom to create a flat surface and place on a baking sheet.

  5. Sauté the onion and green bell pepper in oil until soft, about 4 to 5 minutes.

  6. Add peas, rice, and garlic and onion powder, stirring to combine, then remove from heat.

  7. Stir in 1/4 cup grated vegan cheese.

  8. Gently fill each tomato with the rice and vegetable mixture. Sprinkle a bit of extra vegan cheese on the top of each tomato.

  9. Bake for 12 to 14 minutes, or until tomatoes are cooked and cheese is melted.

Nutrition Facts (per serving)
217 Calories
7g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 217
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Protein 4g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)